Journal
FOOD CHEMISTRY
Volume 116, Issue 4, Pages 963-968Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2009.03.062
Keywords
Cranberry; LC-MS; Preparative HPLC; Proanthocyanidin; Flavonoid; Phenolic; Antioxidant
Funding
- NIH NCCAM [5R01AT002058]
- Rutgers New Jersey Agricultural Experiment Station
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Characterisation of cranberry compound biological activity is constrained by limitations in isolation methodology. A single rapid procedure for polyphenolic isolation was developed using semi-preparative-HPLC. Non-flavonoid compounds were removed by pre-purification procedures prior to semi-preparative-HPLC. Fractions were analysed to ascertain purity (99%) with HPLC and ESI mass spectrometric detection in negative ion mode and on-line diode array Ultraviolet-visible spectroscopy. Isolated cranberry flavonols included quercetin-3-galactoside, quercetin-3-glucoside, quercetin-3-rhamnoside, myricetin-3-galactoside, myricetin-3-arabinofuranoside, and quercetin-3-O-(6 ''-p-benzoyl)-beta-galactoside. Proanthocyanidin isolates contained monomers, dimers, trimers, and larger polymers. Anthocyanins consisted largely of galactoside and arabinoside conjugates of cyanidin and peonidin. Identities were confirmed using 1D-NMR- and 2D-NMR-spectrometry as well as reference standards. Flavonol fractions exhibited the highest antioxidant activity in a dose-dependent manner, while the anthocyanin fraction exhibited the least activity. Biological activity studies of cranberry phenolics will benefit from the improved isolation procedures described in this study and the confirmation of antioxidant activities of various cranberry constituents. (C) 2009 Elsevier Ltd. All rights reserved.
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